I’ve been making this soup for years, a variation on a recipe from The Healthy College Cookbook. It’s super easy and a crowd pleaser. It takes only about an hour to cook, including prep time, and it lends well to experimentation. You can serve it hot or cold, with a variety of spices, garnishes, and breads.
Every time I make this soup, I find myself singing “Carrot Stew,” a song from a tape that Gill and I had as kids. It’s the song that Gill used in a round of Encore, one that Nay Nay challenged. Gill called Lil’ Laverne, who sang the song to Nay Nay over the phone, thus confirming its legitimacy.
2 tablespoons (30 ml) butter or olive oil
1/2 large onion, minced
1 1/2 tablespoons (23 ml) tomato paste
1/4 (60 ml) uncooked rice, brown or white
4 cups (1 quart) low sodium broth, chicken or veggie
1 pound bag of carrots, peeled & chopped (or whole baby carrots)
Salt & pepper
Optional: Herbs to taste: add fresh chopped cilantro, rosemary, or basil to the simmering pot; a dollop of yogurt or sour cream to top it off.
Makes 4 servings. Easy to double if you want leftovers.
1. Melt the butter or oil in a large pot over medium heat. Saute the onion until transparent.
2. Add the tomato paste, rice, chicken broth, and carrots to the sauteed onion. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until carrots are soft (about 45 minutes; brown rice takes longer than white).
3. Puree the soup in a blender or food processor, most likely in a couple of batches. Season further if desired. Serve hot or cold with fresh bread or toast.